The marble countertops are gorgeous! So many kitchen designers and tile vendors steer us away from white marble counters but we are likely getting them anyway.
Make this tonight! Try this recipe from Iron Chef Michael Symon that we filmed in his Cleveland, OH BlueStar kitchen. His Grilled Flank Steak & Corn Bacon Salad is sure to please the entire family!
Just made a version of this tonite on my weak-ass electric burner stove using rib-eye. For the salad I used 18 year balsamic instead of sherry vinegar -- a 30 minute meal that was stupendous!
I dont think people are scared of the caramelization. I think the issue is most people (including myself) don't have proper ventilation and doing a steak indoors like that with high heat will certainly set off the smoke alarms. One day ill have a quality range with proper ventilation!
First, you have 2,000 more btus than me (I have 3x23,000 front and 3x15,000 back). Second, olive oil and fatty bacon, I don't get it? Third, IMO, the key to a great steak is to start with a great steak, not caramelization. Fourth, cool technique seasoning the cutting board before cutting. Last, looks so easy and yummy, I'll give it a try sometime. Last last, my folks live in Cleveland and I'll give one of your restaurants a try next time I'm in town.
have a cast aluminum gas grill, cost less than 200$ has 4x the space of a grill pan, don't look like a douche doing it though I don't get to say 25000 BTU 18 times
So great at preserving flavors. Always keeps that goodness in the food and really does it the right way so its still nice and healthy. Magic!
I've cooked on my Bluestar for 10 years.. and upgrading to a 60". Love the Bluestar; the control is absolutely amazing; and the heating is so even.
I did this, except with a chunk of sirloin instead, and it was absolutely fantastic.
The marble countertops are gorgeous! So many kitchen designers and tile vendors steer us away from white marble counters but we are likely getting them anyway.
World class chef now doing infomercials.
Great fresh dish, really like it. So simple, its amazing its that simple.
Nothing better than watching tasty while eating taquitos from Walmart
Make this tonight! Try this recipe from Iron Chef Michael Symon that we filmed in his Cleveland, OH BlueStar kitchen. His Grilled Flank Steak & Corn Bacon Salad is sure to please the entire family!
Just made a version of this tonite on my weak-ass electric burner stove using rib-eye. For the salad I used 18 year balsamic instead of sherry vinegar -- a 30 minute meal that was stupendous!
I love michael symon
Iron Chef Symon I say on to you as my great ancestors once said on to me your "Reign is supreme"
Super chef, super food!
anyone know where you can get one of the giant round cutting boards chefs use?
I dont think people are scared of the caramelization. I think the issue is most people (including myself) don't have proper ventilation and doing a steak indoors like that with high heat will certainly set off the smoke alarms. One day ill have a quality range with proper ventilation!
Beautiful.
W wasdernthe wee?
Good video.
But, do you use the same cutting board to cut raw and cooked meat?
I saw that too, it looked like he cross contaminated the raw bacon with the the onions and cooked steak.
Yeah I noticed that. I was like Chef what are you doing?
Any advice for beginner cookers
love Michael. .. but I'd cook that on the bbq... most people can't afford that grill...
It's an ad for the Bluestar appliance. If they can afford the Bluestar range, they can afford the grill pan.
Why didn't you use the griddle that is built in to that range to cook the flank steak?
Too hard to clean probably.. he used a le creuset grill pan...
@@MarkR973 Then why buy it if youre not going to use it? *scratches head*
Where do you get that pan and press?
Le Creuset
First, you have 2,000 more btus than me (I have 3x23,000 front and 3x15,000 back). Second, olive oil and fatty bacon, I don't get it? Third, IMO, the key to a great steak is to start with a great steak, not caramelization. Fourth, cool technique seasoning the cutting board before cutting. Last, looks so easy and yummy, I'll give it a try sometime. Last last, my folks live in Cleveland and I'll give one of your restaurants a try next time I'm in town.
I'm extremly surprised he didn't have the skillet hotter for a hotter quicker sear, the steak was overcooked.
LOLOL...I can just hear you telling a renowned Surgeon he has performed his surgical procedure incorrectly...I mean you can't possibly be SERIOUS!!!
Hes cooking on a 25000 btu burner. Thats the highest heat you can get in a residential kitchen.
I mean....you’re right lol. That size steak needs like 3 minutes max with that kind of heat
@@poppykok5 Any Chef will tell you that steak is overcooked. BTW I am a Chef Myself. That steak was near WELL DONE in temperature .....big no no
How much bacon and corn?
"Some"
When cooking meat, let it rest the same amount of time as you cooked it.
never knew arugula was pronounced aruygula
Where the lamb sauce
Simon had raw bacon on the cutting board … omg 😳 wtf 😬
michael symon you are cute
Let's just not wash our hands after cutting raw bacon and then place our steak on the board of the raw bacon...,
have a cast aluminum gas grill, cost less than 200$ has 4x the space of a grill pan, don't look like a douche doing it though I don't get to say 25000 BTU 18 times
Aluminum causes alzheimers so I'd suggest you throw away all your aluminum pots and pans..